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Ingredientes
- 450 gm Fish Fillets -- (hard, white Fish)
- 200 gm Shrimp
- 1 1/2 Tbsp. Lemon Juice
- 1 sm Onion -- minced
- 1 x Carrot -- cut in 1 1/2 Strips
- 250 gm Zucchini -- cut in 1 1/2 Strips
- 200 gm Savoy Cabbage -- cut in thin Strips
- 1 Tbsp. Oil
- 3 x Deciliters Fish Stock - (1 bullion cube)
- 227 gm Can Cushed Pineapple In Light Syrup
- 2 tsp White Wine Vinegar
- 1 tsp Sugar
- 1 Tbsp. Ginger Root -- freshly Grated
- 1 x Clove Garlic -- crushed
- 1 Tbsp. Soy Sauce
- 1 dsh Cayenne Pepper
- 1/2 tsp Salt
- 2 1/2 tsp Cornstarch
- 1/2 dl Water Fresh Coriander Leaves -- Or possibly- Parsley Sprigs -- (fresh)
- 1 1/2 x Deciliters Water
- 1 dl Coconut Flakes
- 1/2 tsp Salt
- 240 gm Jasmine Rice
Direcciones
- Thaw fish and shrimp if necessary. Cut fish in fubes and dip in lemon juice. Lightly brown vegetables in oil. Add in bullion, 1 dl. pineapple juice, pineapple pcs, vinegar, sugar, ginger, garlic, soy sauce, cayenne pepper and salt. Stir gently for 3-4 min. Add in fish and stir another 4-5 min. Add in shrimp. Mix cornstarch and water and add in to other ingredients.
- Boil a 1-2 min. Garnish if you like.
- Coconut-rice: Boil water and coconut flakes for 2-3 min. Cold and strain. You should now have approximately 4.5 dl. coconut-lowfat milk. Add in extra water if necessary. Add in salt and bring to a boil. Add in rice. Boil in mix according to directions on rice package.
- Serve rice separately.
